Name: Turkish Pide (Turkish Flatbread) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Turkish
Ingredients: 3¼ cups (396 grams) bread flour, plus more for dusting; 2 teaspoons instant yeast; 2 teaspoons sugar; 1¼ teaspoon kosher salt; 2 tablespoons olive oil; 1 cup warm water (105-110ºF); 3 tablespoons warm milk; 1 large egg; 1 tablespoon water; Kesar Akkawi cheese or mozzarella cheese; Sucuk, sliced or chopped; Prepared meat filling (ground beef or similar); Sesame or nigella seeds for sprinkling (optional)

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Introduction

Turkish Pide is a delicious flatbread often topped with cheese, sausage, or meat fillings. Crispy on the outside and soft inside, it’s perfect for sharing or as a hearty snack. This recipe guides you through making authentic pide right in your kitchen.

Two boat-shaped flatbreads placed side by side on a round wooden board, each with a golden-brown thick crust forming the outer edge. Inside, there is a rich, dark brown minced meat layer mixed with finely chopped onions and herbs, topped with small bits of fresh green parsley scattered unevenly for color contrast. A small glass bowl of additional chopped herbs is placed in the background, and a white cloth is casually folded near the edge of the board. The setting sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3¼ cups (396 grams) bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons sugar
1¼ teaspoons kosher salt
2 tablespoons olive oil
1 cup warm water (105-110ºF)
3 tablespoons warm milk
1 large egg + 1 tablespoon water (for egg wash)
Sesame or nigella seeds for sprinkling (optional)
Kesar Akkawi or mozzarella cheese
Sucuk, sliced or chopped
Prepared meat filling (optional)

Instructions

Step 1: In a stand mixer bowl, combine the bread flour, instant yeast, sugar, and kosher salt. Add olive oil, warm water, and warm milk. Mix using a dough hook or by hand until ingredients come together.
Step 2: Knead the dough for about 10 minutes until smooth and elastic. Adjust flour or water in small amounts if the dough feels too sticky or dry. The dough should not stick when poked.
Step 3: Form the dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm area for 60-90 minutes until doubled in size.
Step 4: About 10 minutes before baking, preheat your oven to 500ºF and position a rack in the middle. If using a pizza stone or steel, preheat it for at least 45 minutes.
Step 5: Transfer the dough to a floured surface and divide into 5 equal pieces. Cover them with a damp towel and let rest for 20-30 minutes.
Step 6: Roll out one piece into a long oval approximately 18 inches long and 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal and place the dough oval on it.
Step 7: Add your choice of cheese, cheese with sucuk, or prepared meat filling in the center, leaving a ½-inch border. Fold the top and bottom edges towards the center, then gently pinch and fold the sides to seal the filling.
Step 8: Brush the dough edges with the beaten egg and water mixture, then sprinkle with sesame or nigella seeds if desired.
Step 9: Bake for 14-17 minutes until the pide is golden brown. Remove from the oven and cool on a wire rack for a few minutes before slicing and serving.
Step 10: Repeat the process with the remaining dough pieces. Clean and reapply semolina on the baking sheet between batches for best results.

Tips & Variations

Use bread flour for better gluten development, which gives the pide a chewy texture.
For a vegetarian option, use spinach and feta cheese as a filling.
If you don’t have nigella seeds, toasted sesame seeds add nice flavor and crunch.
Let the dough proof in a warm, draft-free spot to help it rise properly.
Experiment with different fillings such as spiced ground beef, mushrooms, or mixed cheeses.

Storage

Store leftover pide in an airtight container at room temperature for up to 2 days. To keep it longer, freeze wrapped portions for up to 1 month. Reheat in a preheated oven at 350ºF for 5-7 minutes to restore crispness.

How to Serve

Two long, boat-shaped breads with golden-brown crusts are filled with a thick layer of finely ground cooked meat mixed with small pieces of green herbs, onions, and red peppers. The filling is evenly spread inside the crust, showing a rough texture with small bits of vegetables and fresh green leaves sprinkled on top. The breads rest on a wooden board with a white marbled surface beneath it, and a light gray cloth is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand or use a dough whisk. Kneading by hand may take a few minutes longer to reach the desired elasticity.

What can I use if I don’t have Kesar Akkawi cheese?

Mozzarella is a great substitute due to its mild flavor and melting quality. You can also try other soft, melting cheeses available locally.